Mutton Recipe

MUTTON NIHARI  NALLI NIHARI RECIPE

Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)

• 1 kg  mutton , preferably shank portion (cut into 8-10 pieces)
• 4 tbsp  Ghee/ Clarified butter
• 2 medium onions , finely sliced
• 1 tsp  ginger paste
• 1 tsp  garlic paste
• Salt  to taste
• 2 tsp  coriander powder
• 1/2 tsp  turmeric powder
• 3 tbsp  wheat flour
• 3 tbsp  nihari masala

WHOLE SPICES TO MAKE YOUR OWN NIHARI MASALA FROM SCRATCH

• 1 tbsp cumin seeds
• 2 tsp fennel seeds
• 1 tsp soonth dry ginger
• 5-6 green cardamoms
• 2 black cardamoms
• 4-5 cloves
• 1 bay leaf
• 1 inch cinnamon stick
• 8-10 black peppercorns
• 1/4 tsp grated nutmeg

for garnish

• 1 inch  ginger , cut into this strips
• 4-5 stalks fresh coriander leaves
• 1 tbsp lime juice

Instructions

To make Nihari Masala

• To make your own Nihari masala from scratch, dry roast all the whole spices for the masala; cool; and grind them to a fine powder.

To make Nihari curry

• Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
• Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 mins.
• Add the nihari masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
• Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
• Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.

Notes

Nihari masala is great for both vegetarian and non-vegetarian curries. You can use it in recipes like chickpea curry, or rajma masala.





Mutton Karahi

Ingredients

• ¾ cup oil
• 1 red onion, chopped
• 2.5 lbs lamb or mutton, (on the bone cut in pieces)
• 2 tbsp ginger/garlic paste
• 2 tsp coriander powder
• 1½ tsp cumin powder
• 1½ tsp red chilli powder
• 1¼ tsp salt (or to taste)
• ½ cup yogurt
• 4-5 tomatoes, chopped
• 2 cups water
• 2 green chillies, slit lengthwise
• Handful cilantro leaves, garnish
• Ginger (julienne/sliced thinly), garnish

Instructions

1. In a large pot, add oil and fry onion until translucent.
2. Next, add the meat and fry until no longer pink, about 6-8 minutes.
3. Add in ginger garlic paste and mix well.
4. Next, add in the ground spices including salt and mix for 4-5 minutes.
5. Mix in the yogurt well and add the chopped tomatoes and mix.
6. Pour in water and cook covered on low-medium heat for 2 hrs and 15 mins.
7. At this point, the oil should have separated. Add in the green chilli and the garnishes and let simmer covered on low heat for another 25-30 mins.
8. Serve hot with fresh tandoori naan.